Food and Recipes Recipes Mini Muffuletta Sandwiches Be the first to rate & review! A little taste of New Orleans that packs a whole lot of flavor. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on April 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis Active Time: 20 mins Total Time: 20 mins Yield: 32 sandwiches Jump to recipe What do you call a sandwich in miniature? Sure, you could call it a snack. We call this one a party in a bite. These Mini Muffuletta Sandwiches are a little taste of New Orleans, and pack a whole lot of flavor. All of the meats and cheeses have their place on this sandwich, which we consider to be the crème de la crème of party hors d'oeuvres. We've got capicola, deli ham, salami, provolone, and mozzarella—and we're not stopping there. A muffuletta isn't complete without a layer of briny, spicy olive salad; look for a jar in the pickle section of the grocery store. Pulsing the olive salad a few times in the food processor incorporates the basil and vinegar and chops it just enough, making it easier to spread. When sliced into quarters, these authentic mini muffulettas would be a great addition to a party platter. Serve with Zapps potato chips, of course. Ingredients 2 cups Italian olive salad (such as Boscoli Family Italian Olive Salad; from 1 [32-oz.] jar) 1 tablespoon chopped fresh basil 1 tablespoon white balsamic vinegar ¼ teaspoon crushed red pepper (or more if desired) 8 sesame seed hamburger buns 8 ounces thinly sliced capocollo 8 ounces thinly sliced provolone cheese 8 ounces thinly sliced deli ham 8 ounces thinly sliced mozzarella 8 ounces thinly sliced dry salami Wooden picks 16 pimiento-stuffed olives, cut in half crosswise Directions Place olive salad, basil, vinegar, and crushed red pepper in the bowl of a food processor, and pulse just until chopped (you do not want it finely chopped), 4 to 5 times. Top the bottom half of each hamburger bun with 2 tablespoons olive salad mixture. Top each bun with 1 ounce capocollo, 1 ounce provolone, 1 ounce ham, 1 ounce mozzarella, and 1 ounce salami. Top each with 2 tablespoons olive salad mixture and bun tops. Cut each sandwich into quarters. Secure each quarter with a wooden pick topped with an olive half. Rate it Print